Lamb Loin with English Spinach Semi Dried Tomatoes & Bush Tomato Chutney
BBQ'd Lamb Loin stuffed with semi dried tomatoes and asparagus spears and served with bush tomato chutney and sauteed English spinach.
Yield
4 servingsPrep
20 minCook
25 minReady
55 minLow Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb loin
200g each, boneless and trimmed of sniew |
*
|
| 8 | each |
asparagus
|
*
|
| 12 | each |
tomatoes
semi dired |
|
| 200 | grams |
spinach
|
*
|
| ½ | tablespoon |
olive oil
Austalia |
|
| ½ | tablespoon |
butter
|
|
| 100 | grams |
chutney
tomato |
* |
| For the sauce | |||
| 500 | millilitres |
beef stock
|
*
|
| 2 | millilitres |
vegetable oil
|
*
|
| 2 | teaspoon |
-
Alpine Pepper* |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb loin
200g each, boneless and trimmed of sniew |
*
|
| 8 | each |
asparagus
|
*
|
| 12 | each |
tomatoes
semi dired |
|
| 2E+2 | grams |
spinach
|
*
|
| 7.5 | ml |
olive oil
Austalia |
|
| 7.5 | ml |
butter
|
|
| 1E+2 | grams |
chutney
tomato |
* |
| For the sauce: | |||
| 5E+2 | millilitres |
beef stock
|
*
|
| 2 | millilitres |
vegetable oil
|
*
|
| 1E+1 | ml |
-
Alpine Pepper* |
* |
Directions
In a pan, add a little oil slowly sauté the Alpine Pepper for a minute; add in the stock and reduce by 80%.
Then, with a clean steel or small knife make a hole in the centre of the lamb; stuff in the semi dried tomatoes and carefully thread through the asparagus spears.
Using butchers twine, tie up the lamb to stop it moving out of shape during cooking.
On a hot grill or BBQ seal the lamb, fat side first; the lamb is best served medium rare, check the done-ness.
Remove from the grill, dust with Red Desert Dust and allow to rest before cutting.
In a small pot sauté the spinach with a little olive oil and butter.
